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Saint Honoré cake- 11/2/12


Saint Honoré Cake was named after the patron saint of bakers. This classic French dessert is made at the base with a circle of puff pastry filled with pastry cream and whipped cream. On the outer edge a bunch of small round  pâte à choux filled with pastry cream and dipped with caramel on top and bottom and then glued to the puff pastry base!  It is a complicated dessert, time consuming but I think the result was worth the effort and I think the St. Honore cake do look special.  So if you have a special occasion give it a try!

I made this dessert for my one of my friend's birthday and everyone really enjoyed the cake.  Almost too pretty to eat it.

The main ingredients for the Saint Honoré are:  Puff pastry which are store bought, Choux puff, Pastry , whipped cream, and caramel.


this dessert takes a least 4 or 5 hours to make but you can split the work load into 2 days by making the pastry cream and choux paste the 1st day and then put together the whole dessert the 2nd day.



Close look at the Saint Honoré


Preparation work..


Quick Choux paste

1/2 cup milk

4 tablespoons unsalted butter

1 pinch salt

1 pinch sugar

1/2 cup pastry flour

2 large eggs

1 batch of crème pâtissière

Click on LINK to see recipe


Store bough puff pastry



1/2 cup sugar

1 tablespoon sugar

For the whipped cream:

1 cup whipping cream

1 tablespoon sugar





To make the choux paste:

In a small saucepan, combine the milk, butter, salt, and sugar over medium heat. When the butter is melted and the mixture reaches a boil, remove the pan from heat.

Add the flour all at once.

Mix until the flour is incorporated.

Mix is well for about 30 seconds.

Transfer the batter to a large bowl.  Add the eggs, whisking well.

Use a wire whisk and keep whipping until the batter comes together.  The batter is ready to use be piped.

Preheat oven at 350 degrees.

Pipe the batter into circular shape and bake for 30 minutes or until the choux are golden.

Remove from oven and put the choux on a cooler rack.

 Make the crème pâtissière

Click on LINK to see recipe


Chill the crème pâtissière by putting the crème pâtissière bowl over a larger bowl filled with water and ice cubes.

Once the crème pâtissière is cold you can use it to fill the choux.


Poke a hole in the bottom of the choux and pipe in the crème pâtissière.

Set aside or refrigerate until ready to use.

Make the caramel. 

In a medium sauce pan melt the sugar with water.  Let the sugar cook until it changing color.


 Here the sugar is turning into an amber color. I want it a bit darker so I just leave it on the stove a few more seconds.  watching carefully because it goes really fast and you might burn you caramel.  Once it is right color dip the pan into a large pot with water to slow down the process if not the sugar will keep getting darker.

Dip you choux bottom into the caramel.  Be careful not to burn your fingers.. it is really hot.

Put your choux on a piece of wax paper but it you have a silicon mat use it instead because I found out that the was paper stick to the caramel.  Let it cool down and set aside.

Remove your puff pastry from the freezer and let it thaw (but still cold)

Cut the puff pastry into circle

 Prick the puff pastry disk with fork.

Preheat oven at 350 degrees.

Bake the puff pastry for about 20 to 25 minutes or until golden.

Cool the puff pastry until ready to use.

Make the whipped cream: pour the heavy cream into a mixer bowl, add the sugar and beat until stiff peaks.

Unfortunately, I don't have any pictures to show you how it was put together but here are the directions:

Take a puff pastry and filled it with pastry cream, leave 1 inch border so leave room for the choux.  Then dipped the top of the choux and glue it to puff pastry (3 choux on each puff pastry) then pipe some whipped cream around it.   Refrigerate until ready to serve.

Filed as: Cake/cookies

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